Healthy Recipes | Slow Cooker Taco Chicken Bowls

Healthy Recipes | Slow Cooker Taco Chicken Bowls

Taco   September 21, 2019

Of course you’ll need to make the rice separate but even if you’re one of those people who can never get rice right, there is still hope. Just stuff the chicken mixture inside of a tortilla with a little cheese and roll it up for a quick burrito, or fold it over in a tortilla and crisp it up in a skillet like a quesadilla. Presto. Easy, delicious, cheap food.

This taco chicken bowls recipe is definitely “slow-cooker 101”. It’s probably one of the first recipes that most people learn to make in their slow-cooker. In fact, some version of Slow Cooker Taco Chicken Bowls is probably included in that little mini recipe book that comes with the slow-cooker when you buy it. BUT, I had to post it because I know there are probably a lot of you who haven’t made it yet and I can’t bear the thought of you missing out.

Okay, one more thing. If you for some strange reason need this taco chicken bowls recipe to be even easier or you don’t have a well stocked spice cabinet, just substitute a packet of taco seasoning for all of the spices and herbs that I used below.

Slow Cooker Chicken Taco Bowls – A Delicious Taco Bowl Loaded With Cilantro Lime Rice, Seasoned Chicken, Black Beans And Corn. Easily Made In The Slow Cooker And Dinner Is Ready When You Are!

Slow Cooker Taco Chicken Bowls

Prep Time: 10 mins

Cook Time: 8 hrs

Total Time: 8 hrs 10 mins

Servings: 6

Ingredients:

• Freshly cracked pepper 
• 6 cups cooked rice  
• 8 oz. shredded cheddar  
• 3 green onions, sliced (or fresh cilantro)  
• 1 Tbsp chili powder  
• 1/2 Tbsp cumin  
• 1/2 tsp dried oregano  
• 1/4 tsp cayenne pepper 
• 1 1/2 lbs. chicken breasts  
• 16 oz. jar salsa 
• 2 cloves garlic, minced  
• 15 oz. can black beans 
• 1/2 lb. frozen corn 

Instructions:

1. First, Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add 1/4 cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper (about 10-15 cranks of a pepper mill).
2. Second, Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
3. Next, After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.
4. To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions.

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Healthy Recipes | Slow Cooker Chicken Taco Bowls

Healthy Recipes | Slow Cooker Chicken Taco Bowls

Taco   September 21, 2019

Slow Cooker Chicken Taco Bowls – A Delicious Taco Bowl Loaded With Cilantro Lime Rice, Seasoned Chicken, Black Beans And Corn. Easily Made In The Slow Cooker And Dinner Is Ready When You Are!

When it comes to easy Mexican dinners, this chicken taco bowl recipe is at the top of my list. It’s made in the crockpot and takes only 5 minutes to prep. Some of my other easy favorites are Mexican lasagna, Mexican chicken casserole, navajo tacos and sheet pan fajitas.

These chicken taco bowls are one of my staple easy recipes! They are a family favorite and are on our monthly (sometimes weekly) rotation. The slow cooker does all the work for you and the taco bowls are super easy to assemble.

This taco chicken bowls recipe is definitely “slow-cooker 101”. It’s probably one of the first recipes that most people learn to make in their slow-cooker. In fact, some version of Slow Cooker Taco Chicken Bowls is probably included in that little mini recipe book that comes with the slow-cooker when you buy it. BUT, I had to post it because I know there are probably a lot of you who haven’t made it yet and I can’t bear the thought of you missing out.

Taco Chicken Bowls are great for bachelors, students, or the chronically busy because it’s a “dump and heat” recipe. All you do is dump all of the ingredients together in a pot, and let it cook.

Slow Cooker Chicken Taco Bowls 

Prep Time: 5 Minutes

Cook Time: 3 Hours 55 Minutes

Total Time: 4 Hours

Servings: 6

Calories: 529 Kcal

Ingredients:

Chicken:

• 1/2 teaspoon kosher salt , more to taste
• 1 clove minced garlic
• 1 can black beans , drained and rinsed
• 1 can corn , drained
• 1/2 Tablespoon lime juice , juice from 1/2 a lime
• 1 1/2 pounds chicken , I used 4 frozen chicken breasts
• 1/4 cup water
• 1 cup fresh salsa
• 1 teaspoon chili powder , more to taste
• 3/4 teaspoon ground cumin

Cilantro Lime Rice:

• juice and zest from 1 large lime
• 14 oz can chicken broth
• 1/4 cup finely chopped cilantro
• ¾ teaspoon salt and pepper to taste
• 2 Tablespoons butter
• 1 cup uncooked white long rice

Instructions:

1. First, Place chicken in a large crock pot and pour water and salsa on top. Next add in chili powder, cumin, salt, garlic, lime juice, black beans and corn. Cook on low heat for 6-8 hours or high heat for 3-4 hours, or until chicken easily shreds.
2. Second, To make the rice: In a large skillet over medium-heat, melt the butter with the rice. Add the chicken broth and the remaining ingredients. Bring to a boil and then reduce heat to low. Cover and cook for 20 minutes, or until liquid is absorbed. Add more chili powder and salt to taste. Fluff with a fork.
3. Add rice to the bottom of 6 bowls, then top with chicken mixture. Add favorite toppings like cheese, sliced avocado and sour cream and serve with tortilla chips.

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Healthy Recipes | Best Keto Taco Casserole

Healthy Recipes | Best Keto Taco Casserole

Taco   September 13, 2019

Something else that makes this keto taco casserole great is that you can probably make it right now, without having to make a special trip to the grocery store to get special ingredients. Ground beef, some seasoning, some eggs, and cheese are all you need to whip up this recipe!

The Best Keto Taco Casserole is here! Keto Taco Casserole is loaded with cheesy taco goodness without any of the carbs. This family friendly dish really hits the spot!

If you have low-carb tortillas, you could cut one into squares and fry them in a little bit of avocado oil to make homemade tortilla chips. Or, you can save yourself some work and get these awesome corn and cactus low carb tortilla chips. 

Low carb Mexican food in the form of a taco casserole! My whole family loves this tasty twist on taco night!

Anyway, one thing that really helps me stick to the diet for a decent amount of time is to have access to my favorite foods – like low carb casseroles and low carb Mexican food. This Mexican ground beef casserole is one of those things that keeps me happy.

Best Keto Taco Casserole

Yield: 10 Slice

Prep time: 10 Minutes

Cook time: 35 Minutes

Total time: 45 Minutes

Ingredients:

Taco Seasoning:

• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Dried Oregano Leaves
• 2 tsp Red Pepper Flakes
• 1/2 tsp Cayenne Pepper, optional for added kick
• 2 tbsp Chili Powder
• 1 tbsp Paprika
• 1 tbsp Salt
• 1 tbsp Ground Black Pepper
• 2 tsp Ground Cumin

Taco Casserole:

• 1 cup Heavy Cream
• 2 cloves of Minced Garlic
• 1 cup Shredded Cheddar Cheese
• 1 pound Ground Beef
• 3 tbsp Taco Seasoning
• 6 Eggs

Instructions:

1. First, Preheat oven to 350F.
2. Second, Combine all taco seasoning ingredients in a bowl and set aside.
3. Next, Brown ground beef in a killet until no longer pink. Add taco seasoning to beef and stir until combined. spread ground beef mixture into a pie pan.
4. Combine eggs, heavy cream, and garlic into a large bowl and whisk together.
5. Pour egg mixture over ground beef and top with shredded cheese.
6. Bake for 35 minutes. Taco casserole is done when center is set and cheese is lightly brown around the edges. Remove from oven and allow to sit for a few minutes before serving.
7. Serve and top with sour cream, gauce, green onions, or whatever you choose!

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Healthy Recipes | Easy Low Carb Taco Soup

Healthy Recipes | Easy Low Carb Taco Soup

Taco   September 09, 2019

See how to make taco soup on the stove - it takes only 20 minutes and 5 ingredients! The whole family will love this easy low carb taco soup recipe with ranch dressing.

I’m pretty sure that mother nature has forgotten what season it is. It’s April, and here we are, the day after a whirling snowstorm. Sigh. At least it’s a perfect excuse to make my low carb taco soup recipe with ranch dressing.

But, both of these are staples that you can make in advance and use for multiple purposes. It’s not like you have to go make them each time you want low carb taco soup. Worst case, each of them takes about 5 minutes to throw together (mix and you’re done!).

I'm back with another low-carb recipe today. Low Carb Taco Soup. Let me tell you, this soup is DELICIOUS! You will never miss the carbs!!! We have made this several times over the past month and just can't seem to get enough of it. It is seriously yummy!

If you aren't watching your carbs, feel free to add a can of drained corn and black beans. We've eaten this with and without the corn/beans and it is equally delicious. Feel free to cut the calories down with some light cream cheese and ground turkey. Every little bit helps!!!

Easy Low Carb Taco Soup 

Calories 309 kcal

Cook Time 20 minutes

Total Time 20 minutes

Servings 8 servings (1 cup each)

Ingredients:

• 4 cup Beef bone broth (or any broth of choice)
• 2 14.5-oz cans Diced tomatoes (with liquid)
• 3/4 cup Ranch dressing (use paleo ranch dressing for paleo, whole30 and dairy-free options)
• 1 lb Ground beef
• 3 tbsp Taco seasoning (divided into 2 tbsp and 1 tbsp)

Instructions:

1. First, In the bottom of a large pot over medium-high heat, brown the ground beef for about 7-10 minutes, until no longer pink. Drain if desired.
2. Second, Add 2 tablespoons (28 g) taco seasoning (2/3 of the total amount) and 3/4 cup (177 mL) of broth. Simmer for a couple of minutes, until the liquid is mostly gone.
3. Next, Add the remaining broth, diced tomatoes (with liquid), and remaining tablespoon of taco seasoning. Stir together. Bring to a gentle boil and simmer for about 8-10 minutes.
4. Remove from heat. Wait 2 minutes, then stir in the ranch dressing. If desired, garnish with shredded cheddar cheese and cilantro.

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